patricia_cuocco@qm.calstate.edu (Patricia Cuocco) (03/20/91)
I developed this Biscuit Tortoni Recipe myself. Hope you like it. The night before you make it, finely ground up vanilla wafers (to sand consistency) until you have 3/4 of a cup. Mix in 1/4 cup shredded coconut and 1/4 ground walnuts. Toss together with a teaspoon of almond extract and 1/2 teaspoon coconut extract. Store in an airtight container or plastic bag. Next day: put large mixing bowl, medium mixing bowl and beaters in the freezer for at least fifteen minutes. (Use electric mixer.) Beat two egg whites in the medium bowl till peaks are stiff. (Set aside) Beat 1 cup of heavy whipping cream in the large bowl until peaks stand up. Gently Fold egg whites into whipped cream. Gently Fold in 1/2 cup confectioners sugar. Gently fold in 2 Tablespoons of rum and 1/2 teaspoon of almond extract and 1/2 teaspoon vanilla extract. Gently fold in 1/2 cup of the vanilla wafer mixture Spoon mixture into paper muffin cups. Sprinkle tops of tortonis with remaining vanilla wafer mixture. Freeze for at least 5 hours. Yield 10 Tortonis (If you aren't going to use them right after they freeze, cover the tortonis - or put them into a shoe box with a cover to protect from freezer burn.) Enjoy!! Patricia Cuocco